[Code of Federal Regulations]
[Title 21, Volume 2]
[Revised as of April 1, 2006]
From the U.S. Government Printing Office via GPO Access
[CITE: 21CFR131.160]
[Page 301]
TITLE 21--FOOD AND DRUGS
CHAPTER I--FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN
SERVICES (CONTINUED)
PART 131_MILK AND CREAM--Table of Contents
Subpart B_Requirements for Specific Standardized Milk and Cream
Sec. 131.160 Sour cream.
(a) Description. Sour cream results from the souring, by lactic acid
producing bacteria, of pasteurized cream. Sour cream contains not less
than 18 percent milkfat; except that when the food is characterized by
the addition of nutritive sweeteners or bulky flavoring ingredients, the
weight of the milkfat is not less than 18 percent of the remainder
obtained by subtracting the weight of such optional ingredients from the
weight of the food; but in no case does the food contain less than 14.4
percent milkfat. Sour cream has a titratable acidity of not less than
0.5 percent, calculated as lactic acid.
(b) Optional ingredients. (1) Safe and suitable ingredients that
improve texture, prevent syneresis, or extend the shelf life of the
product.
(2) Sodium citrate in an amount not more than 0.1 percent may be
added prior to culturing as a flavor precursor.
(3) Rennet.
(4) Safe and suitable nutritive sweeteners.
(5) Salt.
(6) Flavoring ingredients, with or without safe and suitable
coloring, as follows:
(i) Fruit and fruit juice (including concentrated fruit and fruit
juice).
(ii) Safe and suitable natural and artificial food flavoring.
(c) Methods of analysis. Referenced methods in paragraph (c) (1) and
(2) of this section are from ``Official Methods of Analysis of the
Association of Official Analytical Chemists,'' 13th Ed. (1980), which is
incorporated by reference. Copies may be obtained from the AOAC
INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD
20877, or may be examined at the National Archives and Records
Administration (NARA). For information on the availability of this
material at NARA, call 202-741-6030, or go to: http://www.archives.gov/
federal--register/code--of--federal--regulations/ibr--locations.html.
(1) Milkfat content--``Fat--Official Final Action,'' section 16.172.
(2) Titratable acidity--``Acidity--Official Final Action,'' section
16.023.
(d) Nomenclature. The name of the food is ``Sour cream'' or
alternatively ``Cultured sour cream''. The full name of the food shall
appear on the principal display panel of the label in type of uniform
size, style, and color. The name of the food shall be accompanied by a
declaration indicating the presence of any flavoring that characterizes
the product, as specified in Sec. 101.22 of this chapter. If nutritive
sweetener in an amount sufficient to characterize the food is added
without addition of characterizing flavoring, the name of the food shall
be preceded by the word ``sweetened''.
(e) Label declaration. Each of the ingredients used in the food
shall be declared on the label as required by the applicable sections of
parts 101 and 130 of this chapter.
[42 FR 14360, Mar. 15, 1977, as amended at 47 FR 11824, Mar. 19, 1982;
49 FR 10092, Mar. 19, 1984; 54 FR 24893, June 12, 1989; 58 FR 2891, Jan.
6, 1993]
Additives that reference this regulation: |
